Christmas stollen classic

Classic Christmas stollen is a traditional sweet treat that conveys all the wonderful atmosphere of a magical holiday. There are a lot of recipes and interpretations. Everyone can find a favorite alternative to traditional classics. Christmas stollen is prepared long before the celebration, and it is stored perfectly. The cooking process is not easy, but it is entertaining and everyone, without exception, will succeed. The main thing is to follow the step-by-step instructions.

Christmas Stollen - a classic recipe

Christmas stollen is a classic recipe no more complicated than making Easter cakes. Difficulties may arise for those who have not worked with yeast, but everything is described in detail in the recipe, do not worry. The main thing is to use fresh, proven yeast. The rest of the recipe is simple.

1. 
   Rinse and dry the raisins, combine in a bowl with candied fruits and pour over alcohol.Leave to soak overnight. Place the almonds in a bowl and pour boiling water over them. Drain the liquid and remove the casing. Dry the kernels in a frying pan and chop them. Pour boiling water over the lemon, dry and remove the zest. We don't need the pulp.
2. 
   Dissolve sugar and yeast in heated milk. Add 300 grams of sifted flour. Leave the dough to rise. Add the remaining flour, melted butter, vanillin, salt and lemon zest to the suitable dough. Knead. Cover and leave to rise for about an hour. After lifting, knead and leave to rise again for 40 minutes.
3. 
   Roll out the dough into a square. Distribute raisins and candied fruits with nuts on top.
4. 
   Fold the free edges towards the center.
5. 
   Then fold in half.
6. 
   Now the kneading process begins. Mix the ingredients into the dough with vigorous movements so that they are evenly distributed throughout the dough.
7. 
   Roll out the dough into a square again.
8. 
   Visually, using the edge of your palm, divide the dough into 1/3 and 2/3.
9. 
   Fold the dough and transfer to a pre-lined baking sheet. Leave for 20-30 minutes.
10. 
    Preheat the oven to 180 degrees. Place the dough and bake for half an hour, after 30 minutes cover with foil and bake for another 1 hour. Pierce with a skewer.
11. 
    Line the form in which the stollen will be aged with foil.
12. 
    Transfer the hot stollen. Dissolve the impregnation oil, pour over the product, and sprinkle with powdered sugar.
13. 
    Carefully seal the baked goods with foil.
14. 
    Wrap with a terry towel.
15. 
    Then put it in a bag. Refrigerate and once completely cooled, transfer to the refrigerator. The aging period is from 2 to 4 weeks.
16. 
    After aging, move the stollen to a warm place; I take it out in the evening. In the morning, remove all packaging and cut into pieces.Invite your family and friends to enjoy your favorite aromatic pastries. Enjoy!

Christmas stollen with cottage cheese

Anyone who has a desire can make Christmas stollen with cottage cheese come true. If the previous recipe scared you, then this one will definitely not create any difficulties. Everything is extremely simple and don’t let the number of ingredients scare you. The appetizing baked goods come out incredibly tender.

Cooking time – 24 hours 00 minutes

Cooking time – 2 hours 30 minutes

Portions – 6

Ingredients:

• Butter – 250 gr.
• Cottage cheese – 250 gr.
• Granulated sugar – 180 gr.
• Baking powder – 25 gr.
• Chicken eggs – 2 pcs.
• Wheat flour – 560 gr.
• Vanilla sugar – 50 gr.
• Lemon – 1 pc.
• Raisins – 300 gr.
• Dried apricots – 50 gr.
• Almonds – 100 gr.
• Candied orange peels – 150 gr.
• Cognac/rum/brandy – 250 ml.
• Dried cranberries – 50 gr.

For sprinkling:

• Powdered sugar – 200 gr.
• Butter – 100 gr.

Cooking process:

Step 1. Rinse and dry the raisins and dried apricots, combine them in a jar with candied fruits and dried cranberries and pour in alcohol. Leave to soak for a day.

Step 2. Place the almonds in a bowl and pour boiling water over them. Drain the liquid and remove the casing. Dry the kernels in a frying pan or in the oven and chop them. Pour boiling water over the lemon, dry and zest, then squeeze out the juice.

Step 3. Combine soft butter with regular and vanilla sugar. Beat until fluffy.

Step 4. Add the cottage cheese and break the eggs and combine the ingredients again.

Step 5. A tender mass will come out.

Step 6. Place the alcohol-soaked ingredients, lemon zest and nuts into the mixture, add baking powder and pour in lemon juice. Knead until smooth.

Step 7. Add the sifted flour a little at a time and continue kneading at low speed.

Step 8Preheat the oven to 180 degrees. Divide the dough in half.

Step 9. Line a baking sheet with high-quality paper and form an oval from one part.

Step 10. Visually, using the edge of your palm, divide the dough into 1/3 and 2/3. First, fold the smaller part towards the “border”.

Step 11. Cover the smaller part with the free part, as shown in the photo. Repeat the same steps with the second piece.

Step 12. Place the dough in the oven and bake for 1 hour. Pierce with a skewer.

Step 13. Dissolve the impregnation oil and pour over the product.

Step 14. Sprinkle with powdered sugar.

Step 15. Once completely cooled, carefully seal the baked goods with foil. The aging period is from 1 to 7 weeks. On Christmas morning, remove the stollen from its packaging and cut into pieces.

Step 16. Invite your family and friends to enjoy the fragrant pastries.

Step 17. Enjoy!

Stollen with marzipan for Christmas

Stollen with marzipan for Christmas is a luxurious treat that will not leave anyone indifferent. Those with a sweet tooth will squeal with delight and ask for more. Yeast dough lovers will happily celebrate this incredible recipe. The magical delicacy will enhance the festive atmosphere with its appearance and fragrant aroma.

Cooking time – 12 h. 00 min.

Cooking time – 3 hours 00 minutes

Portions – 3

For the test:

• Butter – 200 gr.
• Fresh yeast – 50 gr.
• Milk – 250 ml.
• Egg yolks – 2 pcs.
• Granulated sugar – 130 gr.
• Salt – 1 tsp.
• Flour – 600 gr.

For marzipan:

• Almonds – 150 gr.
• Egg whites – 1 pc.
• Powdered sugar – 150 gr.
• Almond essence – 2-3 drops.

For filling:

• Light raisins – 120 gr.
• Dark raisins – 50 gr.
• Dried cherries – 120 gr.
• Lemon zest – 1 tsp.
• Candied citrus fruits – 100 gr.
• Limoncello/cognac – 5 tbsp.

Cooking process:

Step 1.Rinse and dry the raisins, combine in a jar with candied fruits, dried cherries, lemon zest and pour over alcohol. Leave to soak overnight.

Step 2. Place the almonds in a bowl and pour boiling water over them. Drain the liquid and remove the casing. Dry the kernels at room temperature.

Step 3: Combine the peeled almonds and powdered sugar in the bowl of a food processor.

Step 4. Pour almond essence into the nut crumbs and add the protein. Combine the components.

Step 5. Dissolve sugar and yeast in heated milk. Add 2 tablespoons of sifted flour. Leave the dough to rise.

Step 6. Add the remaining flour, melted butter, dried fruits and yolks soaked in alcohol to the suitable dough. Mix the ingredients into the dough with vigorous movements so that they are evenly distributed throughout the dough.

Step 7. Cover and leave to rise. After lifting, knead and leave to rise again. Roll out the risen dough into a square.

Step 8. Spread the marzipan on top, rolling the mixture into a sausage. Fold the free edges towards the center. Transfer to a baking sheet lined with paper.

Step 9. Preheat the oven to 200 degrees. Place the workpiece and bake for 10 minutes, after 10 minutes reduce the temperature to 175 degrees and bake for another 40 minutes. Drizzle with melted butter and sprinkle with powdered sugar. Seal the baked goods carefully with foil or parchment. Refrigerate. The aging period is from 2 to 4 weeks.

Step 10. After aging, move the stollen to a warm place, I take it out in the evening. In the morning, remove from packaging and cut into pieces. Invite family and friends to enjoy delicious baked goods. Enjoy!

Stollen with almond flour

Stollen with almond flour is no more difficult to prepare than any yeast baked goods.A rich treat with an abundance of toppings, it's a delicious treat that goes straight to the heart and stays there forever. Despite the small amount of almond flour, it adds some fabulous zest.

Cooking time - 1 month.

Cooking time – 40 min.

Portions – 10

Ingredients:

• Butter – 150 gr.
• Pressed yeast – 35 gr.
• Milk – 120 ml.
• Egg yolks – 2 pcs.
• Granulated sugar – 70 gr.
• Salt – a pinch.
• Wheat flour – 540 gr.
• Almond flour – 40 gr.
• Cashews, peeled – 70 gr.
• Peeled walnuts – 50 gr.
• Powdered sugar – 50 gr.
• Candied fruits – 50 gr.
• Dried cranberries – 100 gr.
• Raisins – 100 gr.
• Dark rum – 70 ml.
• Orange – 1 pc.
• Ground cinnamon – 1 tsp.
• Cloves – 4-5 buds.
• Dried cardamom – 5-6 boxes.
• Dried ground ginger – 0.5 tsp.
• Ground nutmeg – 2 pinches.

Cooking process:

Step 1: Gather the required ingredients.

Step 2. Pour boiling water over the orange, dry and remove the zest. Squeeze the citrus juice.

Step 3. Rinse and dry raisins and dried cranberries, combine in a jar with candied fruits and pour over orange juice.

Step 4. Pour in dark rum. Leave to soak overnight.

Step 5. Dissolve a spoonful of sugar and yeast in heated milk. Add 2 tablespoons of sifted flour. Leave the dough to rise.

Step 6: If you don't have almond flour, grind the almond flakes or kernels. Grind the cardamom and cloves in a mortar.

Step 7. Divide the chicken eggs into yolks and whites.

Step 8. Combine the remaining granulated sugar with the yolks, almond flour, salt, zest, nutmeg, cinnamon, ginger, ground spices and dough.

Step 9. Add the sifted flour a little at a time and stir.

Step 10Add soft butter, leave a little to soak the finished products.

Step 11. Knead the dough. Cover and leave to rise for about an hour. After lifting, knead and leave to rise again.

Step 12. Dry the nut kernels in a dry frying pan and chop.

Step 13. Strain the dried fruits soaked in alcohol and dry with napkins.

Step 14. The dough will increase in volume.

Step 15. Roll out the dough into a layer. Distribute nuts on top. Fold the free edges towards the center. Then stretch and fold again.

Step 16. Do the same with dried fruits, dusting them lightly with flour.

Step 17. Mix the ingredients into the dough.

Step 18. Divide the lump into 3 parts.

Step 19. Form 3 identical blanks, as shown in the photo.

Step 20. Transfer the blanks to a baking sheet pre-lined with paper.

Step 21. Leave to rise for half an hour.

Step 22. Preheat the oven to 170 degrees. Place the workpiece and bake for 40-50 minutes. Pierce with a skewer.

Step 23. Pour melted butter over hot items.

Step 24. Sprinkle with powdered sugar.

Step 25: Cool the baked goods.

Step 26: Seal the baked goods thoroughly with parchment paper and foil. Wrap with a terry towel. Then put it in a bag. Refrigerate. Aging period is 1-2 months.

Step 27. After aging, move the stollen to a warm place; I take it out in the evening. In the morning, remove all packaging and cut into pieces.

Step 28. Invite your friends to enjoy some holiday baking. Enjoy!

Christmas stollen with rum

Christmas stollen with rum will appeal to all lovers of homemade baked goods. Dried fruits soaked in alcohol give the dough an extraordinary taste and aroma. Stollen is easy to prepare, but those who cook it for the first time may have questions.No need to worry, just follow the instructions.

Cooking time – 4 hours 00 minutes

Cooking time - 30 min.

Portions – 10

Ingredients:

• Butter – 350 gr.
• Dry instant yeast – 14 g.
• Milk – 300 ml.
• Chicken eggs – 3 pcs.
• Granulated sugar – 200 gr.
• Wheat flour – 900 g-1.2 kg.
• Vanilla sugar – 8 gr.

Additives:

• Almonds – 200 gr.
• Dark raisins – 150 gr.
• Light raisins – 150 gr.
• A mixture of various candied fruits and dried fruits – 300 gr.
• Ground ginger – 2 tsp.
• Rum – 100 ml.

For registration:

• Powdered sugar – 80 gr.
• Butter – 50 gr.

Cooking process:

Step 1. Rinse and dry raisins, a mixture of dried fruits and candied fruits, combine in a bowl and pour over rum. Leave to soak, preferably overnight.

Step 2. Place the almonds in a bowl and pour boiling water over them. Drain the liquid and remove the casing.

Step 3. Place the kernels in the chopper bowl and punch them.

Step 4. Dissolve a spoonful of sugar and yeast in heated milk. Leave the dough to rise.

Step 5. Add approximately 200 grams of sifted flour.

Step 6. Let him come. After 30 minutes the mass will increase.

Step 7. Mix regular and vanilla sugar with eggs.

Step 8. Pour the dough into the egg mixture and gradually add about half a kilo of flour. Knead until sticky.

Step 9. Cover it and let it come up. It will take 30-50 minutes.

Step 10. Next, add soft butter and about 200 grams of sifted flour. Knead. Cover it and let it come. It will take another 30-50 minutes.

Step 11. Strain dried fruits, nuts and candied fruits soaked in alcohol and dry with napkins. Dust lightly with flour and stir in the ingredients along with the ground ginger, rum and chopped almonds. Add sifted flour if necessary. The dough should not stick to your hands.

Step 12. Divide the lump into 3-4 parts.

Step 13. Form 3-4 blanks as shown in the photo.

Step 14. Transfer the blanks to a baking sheet pre-lined with paper. Leave it to rise for half an hour.

Step 15. Preheat the oven to 170 degrees. Place the workpiece and bake for 40-60 minutes. Pierce with a skewer. Pour melted butter over hot items.

Step 16. Sprinkle with powdered sugar. Cool the baked goods. Seal the baked goods thoroughly with parchment and foil. Exposure period is 3-4 weeks.

Step 17. After curing, move the stollen to a warm place. In the morning, remove all packaging and cut into pieces. Invite your family to enjoy some fragrant pastries. Enjoy!

Stollen without yeast at home

Stollen without yeast at home will not cause you any problems, even if you are not good at baking. The recipe is as simple as possible, and the taste of stollen is impeccable. This is my favorite recipe that has never let me down. And if you don’t have time, this is a lifesaver. The results are always top notch.

Cooking time – 1 hour 00 minutes

Cooking time - 30 min.

Portions – 30

Ingredients:

• Butter – 200 gr.
• Baking powder – 2 tsp.
• Rum/cognac/brandy – 4 tbsp.
• Chicken eggs – 3 pcs.
• Granulated sugar – 200 gr.
• Wheat flour – 500 gr.
• Vanilla sugar – 1 tbsp.
• Starch – 100 gr.
• Cottage cheese – 250 gr.
• Dried cranberries/raisins – 250 gr.
• Lemon zest – 1 tbsp.
• Powdered sugar – 100 gr.

Cooking process:

Step 1. Pour flour and baking powder, sugar, cottage cheese and starch sifted through a sieve into a bowl. Beat in the eggs. I recommend using corn starch for baking. If the cottage cheese is grain, it is better to grind it through a sieve.

Step 2.Rinse and dry raisins or dried cranberries, add to the dry mixture along with vanilla sugar, lemon zest and cold butter. Knead the dough; it is more convenient to use an electric appliance. If you don't have a paddle attachment, knead by hand.

Step 3. Roll out the soft dough into a layer.

Step 4. Preheat the oven to 200 degrees. Line a baking sheet with quality paper or a mat and form an oval. Visually divide the dough in half with the edge of your palm. Fold the dough. Cover the other part with the free part, as shown in the photo. Place the dough in the oven and bake for 1 hour. Pierce with a skewer.

Step 5. Pour rum over the hot stollen. Sprinkle with powdered sugar. Once completely cooled, carefully seal the cake with foil. The aging period is from 1 to 7 weeks. On Christmas morning, remove the stollen from its packaging and cut into pieces.

Step 6. Invite your family to enjoy this magical treat. Enjoy your tea!